📖 Instructions

1. Get started by preheating your oven to 375°F (190°C). This ensures the zucchini cooks evenly.
2. Now, prepare the zucchini: Carefully slice each zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/4-inch thick shell. Don't toss the pulp just yet!
3. Chop that scooped-out zucchini pulp and set it aside. We'll be using it in the filling for extra flavor and nutrition. I mean, who dosen't love a no-waste recipe?
4. Time for the quinoa: If you haven't already, cook the quinoa according to package directions. Usually, this involves rinsing the quinoa and simmering it in water or broth until it's fluffy.
5. While the quinoa cooks, let's get the broccoli ready. Chop the broccoli into small, bite-sized florets. The smaller the florets, the better they'll incorporate into the filling.
6. In a large bowl, combine the cooked quinoa, chopped broccoli, reserved zucchini pulp, diced onion, minced garlic, and any other vegetables you're using.
7. Add some flavor! Stir in the nutritional yeast, olive oil, lemon juice, salt, pepper, and any other spices you like. I sometimes add a pinch of red pepper flakes for a little kick.
8. Now, stuff those zucchini boats. Spoon the quinoa mixture evenly into each zucchini half, pressing down slightly to pack it in. Don't be afraid to overfill them a little – they'll shrink slightly as they bake.
9. Place the stuffed zucchini on a baking sheet lined with parchment paper. This makes cleanup a breeze!
10. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the filling is heated through. Keep an eye on them to prevent burning.
11. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs like parsley or chives, if desired. These are really good, I mean really good!